Dread cooking when it's cold outside? We've got a recipe for chicken pot pie that's sure to warm your house (not to mention your soul). This version — which comes courtesy of POPSUGAR Food host Brandi Milloy's grandma herself! — is ready to eat in under an hour. Watch the video to learn how to make everything, from the creamy chicken filling down to that perfectly golden, flaky pie crust.
Pad thai may seem like a dish better left to the experts, but we beg to differ: with a little bit of prep work, and a dash of know-how, it can be — and should be — made at home. Still anxious about trying your hand at this Thai street-food favorite? We enlisted the help of chef Jet Tila to walk us through the process; watch the video for his tips and tricks, then print out the recipe.
If you're aiming to become more organized in the kitchen, then you've come to the right place. We've put together a manageable meal plan for next week, grocery list included. (Here we're focusing on dinner for two, though recipes can be scaled up or down.) Click through, and cook along with us for five nights: each day's recipe will either set you up for days down the line or will make good use of previously prepared ingredients, all to make you more efficient in the kitchen.
Have you ever heard of a ramen broth with Pinot Noir in it? Well, now you have, courtesy of the wacky Food Network chef Justin Warner. He recently teamed up with Robert Mondavi Private Selection to develop funky and seemingly far-fetched recipes for the winery.
If adding Pinot Noir to a ramen broth sounds particularly eyeball-crossing, hear Justin out: "Most ramen has pork, and I think that Pinot Noir, especially central coast Pinot Noir, has bite, really great acidity, and some backbone to it. With a good ramen, you have a lot of lipids and fat in that broth, which is what makes it taste excellent. You need something that is going to be able to take it down [so you can] revisit [each bite] with a clean palate."
The ramen broth is the nectar of the gods . . . probably because it's doused with a hefty pour of Pinot Noir. As Justin mentions, the Pinot Noir adds acidity to the fatty broth, thus balancing out the richness. It may sound complex, but don't worry; this recipe isn't too complicated. "I made a classic shoyu-style ramen broth. I don't see this as being scaled back, I see it as being inventive and for some reason simple. I made a great tonkotsu pork-style broth where you have to saw bones in half using a skill saw. I've done it. But I mean really, is that something anyone wants to do? It's fun for reading like a fluffy magazine about people who do that professionally, but for a home cook, we'll make a shoyu broth," says Justin.
Poached egg, pork tenderloin, bacon, corn, and salty, fatty broth . . . the ramen certainly lives up to its tricked-out name. The recipe only calls for four ounces of wine, meaning there is plenty to sip on while slurping the ramen. I could tell you my wine tasting notes — that the cherry and smoky oak flavors complement the sweet corn and carrots, smoky bacon, and soy sauce. But I won't bore you with those details. This isn't SAT wine prep, after all. It's good food and excellent wine, thrown together in a beautifully disastrous way.
Those who have never attempted a stir-fry before or who want to bring the taste of Chinese takeout home, this chicken lo mein recipe is for you.
While stir-fries are infamous for being quick ways to put dinner on the table, the prep does involve a bit of elbow grease. I recommend prepping the vegetables early in the week and storing them in separate Tupperware containers. If you don't have the time to do that, keep in mind that you'll need about 30 minutes to whack away at the vegetables prior to cooking them. After you've prepped each vegetable, store the piles neatly in a casserole dish or cooking sheet. This lessens the cleanup (who wants 20 mise en place bowls?) while keeping you organized.
This dish is Chinese-American "takeout" at its finest. Each noodle is coated in plenty of ginger, hoisin, and soy sauce, but because there are so many veggies and chicken pieces, it doesn't feel heavy or greasy.
Whether you'd like to stock your freezer with dinner-worthy ham- and cheese-filled pastries to enjoy on the go or you're just looking for an easy meal that'll remind you of your dorm days, these calzones inspired by Hot Pockets fit the bill. Watch the video to see just how easy it is to assemble a batch, then print out the recipe and get to it.
Earlier this Summer, I asked Laura Werlin, a cheese expert, to share her tips on making a Summer-appropriate macaroni and cheese. She answered, "I have a whole chapter [in Mac & Cheese, Please!] called 'Lighten Up, Cool Down,' and those recipes are all intended to be a little easier to make and a little lighter in spirit and in substance. I really like the goat cheese, mozzarella, basil, and tomato mac and cheese. It's basically a play on the caprese salad. It's just so light, summery, easy to make, and really satisfying."
Lucky for us, she sent over the recipe so we could test it, and it's no exaggeration when I say this is one recipe I plan to make again and again. The dish is like nostalgia and vacation stirred together. First, the gooey mac and cheese brings you back to the staple dinner you enjoyed as a kid, and second, the fresh tomatoes, basil, and mozzarella will make you feel like you're dining at a piazza in Italy.
While a stroll to your favorite lunch spot can be a nice break from the workday, frequent takeout gets expensive fast. Moreover, long checkout lines aren't exactly busy-day friendly. Instead, think ahead and turn the night prior's leftovers into an enticing brown-bag lunch that is low-fuss to assemble, travels well, and will keep you full and satisfied for the remainder of the day. Keep reading for five ways to transform tonight's dinner into tomorrow's lunch.
Inspired by our favorite crowd-pleasing dinner, tacos, we've created a lightened-up salad that's perfect for warm weather with fresh corn, beans, queso fresco, tortilla chips for plenty of crunch, and cilantro-lime vinaigrette. Not only is it affordable, fast, easy, make-ahead, and no-cook, but this beautiful layered salad is also customizable for guests who are vegan, meat-lovers, or just downright picky.
I've decided I'm long overdue to share something with you: my top Trader Joe's product, and the definitive recipe to go with it.
I've always loved the half-healthy, half-indulgent quality of the chain's Cilantro & Chive Yogurt Dip. It's wonderful spooned atop silvers of smoked salmon and thick-cut chips, blended with buttermilk for a unique dressing, or as a dip for carrots and celery. But I can't take credit for the hands-down best way to enjoy this: in a sourdough bread and roast beef sandwich. That brilliant idea goes to my best friend, who came up with this simple yet amazing combo when she didn't have any condiments in her refrigerator.
This sandwich, which contains items that can be found at all Trader Joe's stores, may not sound like anything special, but make no mistake — it's amazing. Want more proof? I've had it for lunch every day this week. For the recipe, read more.